Volatile acidity is defined by acetic acid–related aromas; what additional aroma can appear at higher concentrations?

Volatile acidity is defined by acetic acid–related aromas; what additional aroma can appear at higher concentrations?

• A. Acetic acid–related vinegar-like aromas; can also present as nail-polish remover in higher concentrations
• B. Fresh fruit aromas
• C. Floral notes
• D. Leather

Answer: (A)

Volatile acidity revolves around acetic acid and its volatile esters in wine. The signature aroma at moderate levels is vinegar-like from acetic acid, but as concentrations rise, the esters—especially ethyl acetate—confer a solvent-like note that can smell like nail-polish remover. That shift to a solvent aroma is the additional characteristic you’d notice at higher VA levels. Fresh fruit, floral, or leather notes aren’t typical of high volatile acidity, which is why the solvent/nail-polish remover descriptor is the expected extra aroma.

Volatile acidity revolves around acetic acid and its volatile esters in wine. The signature aroma at moderate levels is vinegar-like from acetic acid, but as concentrations rise, the esters—especially ethyl acetate—confer a solvent-like note that can smell like nail-polish remover. That shift to a solvent aroma is the additional characteristic you’d notice at higher VA levels. Fresh fruit, floral, or leather notes aren’t typical of high volatile acidity, which is why the solvent/nail-polish remover descriptor is the expected extra aroma.